Sweet & Sour Chicken Recipe

Prep and season

Pat the chicken pieces dry with paper towels. In a bowl, toss the chicken with 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon light soy sauce until evenly coated. Let sit 5 minutes.

Make batter

In a medium bowl whisk together 3/4 cup cornstarch, 1/4 cup all-purpose flour and 1/2 tsp baking powder. In a separate small bowl beat 1 egg with 1/2 cup cold water. Pour the wet mixture into the dry and stir quickly to a slightly lumpy batter — it should coat but not be runny. If too thick add up to 1 tablespoon more cold water.

Coat and fry

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F / 175°C). Dip each seasoned chicken piece into the batter to coat completely, allowing excess to drip back to the bowl. Fry the chicken in batches (do not overcrowd) for 3–4 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel–lined plate to drain. Keep warm in a low oven if necessary while preparing sauce and vegetables.

Sauté vegetables

Using a separate large nonstick skillet or wok, heat 1 tablespoon of the reserved frying oil (or 1 tsp vegetable oil) over medium-high heat. Add the onion and both bell peppers and stir-fry for 2–3 minutes until slightly softened but still crisp. Add the pineapple chunks and stir 1 minute to heat through. Remove vegetables from the pan and set aside.

Combine sauce ingredients

In a bowl whisk together 1/4 cup pineapple juice, 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons granulated sugar and 1 tablespoon light soy sauce until sugar dissolves and mixture is smooth.

Make cornstarch slurry

In a small dish stir 1 teaspoon cornstarch into 2 teaspoons cold water until fully dissolved to form a slurry.

Cook sauce

Return the skillet or wok used for vegetables to medium heat. Pour the sauce mixture into the pan and bring to a gentle simmer, stirring. Once simmering, slowly add the cornstarch slurry while stirring; the sauce will thicken within 30–60 seconds. Taste and adjust sweetness or acidity: add up to 1 tsp sugar if needed or 1 tsp rice vinegar if you want more tang.

Add the fried chicken pieces and reserved vegetables (onions, peppers, pineapple) into the thickened sauce and toss gently to coat everything evenly. Cook together 1–2 minutes until heated through and sauce clings to the chicken. Sprinkle with 1 tsp sesame seeds and 1 tablespoon sliced green onion. Serve immediately over steamed rice or noodles.